Mozzarella and Pesto Stuffed Spaghetti Squash for PCOS
Nutrition per Serving
450
Calories
20g
Protein
60g
Carbs
18g
Fat
Grocery list: 1 medium spaghetti squash, pesto, shredded mozzarella cheese, salt, pepper. The spaghetti squash is a low GI food, which is beneficial for PCOS.
Ingredients
1 medium spaghetti squash (about 2 pounds), 1/2 cup pesto, 1 cup shredded mozzarella cheese, salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). 2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. 3. Season with salt and pepper, then place cut side down on a baking sheet. 4. Bake for 40 minutes or until the flesh is tender. 5. Let it cool, then use a fork to scrape out the spaghetti-like strands. 6. Mix the spaghetti squash strands with pesto. 7. Stuff the squash shells with the pesto spaghetti squash, then top with mozzarella cheese. 8. Bake for another 10 minutes or until the cheese is melted and bubbly.
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